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Blonde Magic Cookie Bars

Magic Cookie Bars that is!
I LOVE the famous Magic Cookie bars, also known as 7 layer bars. The first time I had one of these chocolate/butterscotch/coconut goodies was at a church bakesale when I was a little girl. Ah the memories.
As a child I loved the taste, as an adult I also love that these bars are so quick to prepare and the possibilities are endless for the goodies to layer on. I had a bunch of slivered almonds to use up so I created a chocolate-free Magic Cookie bar, as I have named the Blonde Magic Cookie Bar. Ok, it’s not chocolate-free as it does use white chocolate, but it is still Blonde! ha ha

I based my recipe off of the one from the Eagle brand website but altered it greatly. These bars turned out great! The toasting of the nuts and coconut before baking really intensify the flavors and the white chocolate melts to creamy goodness with its mild taste pairing beautifully with the almonds, coconut and almond flavored Sweet and Condesed Milk. All of this goodness lies atop a tender and buttery graham cracker crust. This recipe is a definate keeper in this house!

Preheat oven to 350.
Line an 8×8 inch pan with foil. Lightly spray with PAM.
Line a large rimmed baking sheet with foil.
Evenly spread coconut on half of baking sheet and the slivered almonds on the other half.
Toast in preheated oven for 10 minutes stirring every 3 minutes for even browning and to prevent burning.

In 8×8 baking pan, melt butter in oven (can be done while coconut and almonds are toasting). Once melted remove from oven. Sprinkle crumbs over melted butter and gently pat to cover bottom of pan.
Combine the 7oz. of Sweetened Condensed Milk and Almond extract, stir to combine.

Once the coconut and nuts are finished toasting remove from oven. Evenly sprinkle almonds over prepared crust, next sprinkled the chopped white chocolate over the almonds.
Evenly sprinkle the toasted coconut over the nuts and chocolate. Gently pour the Sweetened Condensed milk/almond extract mixture evenly over coconut layer.
Bake 20-25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.